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White Cheddar Fondue Potatoes

Serves 12     adjust servings


  • 5 lb potatoes
  • 8 oz Challenge Cream Cheese
  • 1 stick (1/2 cup) Challenge butter
  • 1 teaspoon garlic puree
  • 1 cup shredded parmesan
  • 2 cups shredded sharp white cheddar (or sharp cheddar)
  • 1 1/2 cups heavy cream
  • Fresh ground pepper
  • Pinch paprika
  • Fresh thyme for garnish, optional


Preheat oven to 375 degrees F.
Place potatoes in a large pot. Cover with water. Bring to a boil and cook just until a fork can pierce with only slight resistance to the center of the potato (about 15 minutes). Remove and cool. Slice into 1/4” thick slices.

In a large pot, melt cream cheese, butter and garlic puree together over medium-high heat, stirring frequently. Add parmesan, cheddar and cream. Stir until smooth and well combined, do not let mixture boil.
Add sliced potatoes and gently stir until well-combined. Transfer to a GoodCook OvenFresh 11x8.25 pan. Sprinkle with pepper and paprika. Bake for 35-45 minutes, until the top is lightly browned.

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